In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.

Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.

Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.

If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

Tip: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.

Peanut Butter Brownie Cookies

1 package (19.5 ounces) family-size chocolate fudge brownie mix

1/4 cup butter, melted

4 ounces cream cheese, softened

1 large egg

1 cup confectioners’ sugar

1 cup creamy peanut butter

1/2 can chocolate fudge-flavored frosting

Heat oven to 350 degrees.

Beat brownie mix, melted butter, cream cheese and egg in a medium bowl 50 strokes with a spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form a round cookie.

Mix confectioners’ sugar and peanut butter in a small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Spread a thin layer of frosting over peanut butter portion of each cooled cookie.

While scanning a copy of 2Njoy magazine for an article celebrating the first anniversary of Crystal Bridges Museum of American Art in Bentonville, I found a recipe in the back for Aunt Bill’s Brown Candy. I remember a few years ago when a reader requested this recipe. In the magazine, Chef Suzie Stephens of Nibbles Academy of Cooking in Fayetteville shares the recipe, which she included in one of her cookbooks and notes that it was first published in The Oklahoma City Daily Times in 1929.

Aunt Bill’s Brown Candy

6 cups sugar

2 cup whole milk

1/4 teaspoon baking soda

1/4 pound butter

1 teaspoon vanilla

3 cups pecans

Pour 2 cups sugar into a heavy skillet. Turn on low heat. Begin stirring with a wooden spoon; keep sugar moving so it won’t scorch. It’ll take about 30 minutes to melt the sugar. Never let it smoke.

As soon as the sugar is heating, pour the remaining 4 cups sugar and milk into a big pot. Turn on low heat.

As soon as sugar is melted, pour it in a thin stream into the boiling sugar-milk mixture. Stir constantly until this bubbly mixture gets to 242 degrees on a candy thermometer.

As soon as this is done, turn off heat. Add soda and stir vigorously as it foams up. Add butter, allowing it to melt as you stir. Set pan off stove for 20 minutes, then add vanilla.

Beat mixture for at 20 to 30 minutes, until mixtures loses its gloss.

Fold in pecans, then quickly turn out onto a jelly roll pan and cut when cooled completely.

I’ve heard from several people, including granddaughter Kaylie, about how easy and good little pretzel turtles are. This recipe is from ourbestbites.com. You might also want to check out the site’s lasagna soup.

Easy Pretzel Turtles

Small pretzels (about 55)

Rolo candies (1 bag has about 55 candies)

Pecan halves (or optionally peanuts, cashews, and M&M’s)

Optional: almond bark or white chocolate for drizzling

Preheat oven to 350 degrees.

Place pretzels on a parchment-lined baking sheet (you can also place them on foil, a silpat or directly onto the cookie sheet).

Unwrap the Rolo candies and place one on top of each pretzel.

Place the pan in the oven for 3 to 4 minutes. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Remove pan from oven and take a pecan and gently press it right into the center of the candy.

If you want to get fancy, you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; half a square of almond bark for half a batch and you’ll have plenty left over.

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Melt the chocolate in a double boiler.

Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.). Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.

In a large saucepan, combine butter, marshmallows, sugar, cream and salt. Cook over medium heat, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips and 1/2 cup walnuts until chocolate is melted.

Melt white chocolate chips with butter slowly so it doesn’t burn. Beat egg and then temper it by adding a little bit of the melted chocolate to the egg. Then add egg mixture to the remaining white chocolate mixture. Beat.

Stir the pineapple and cereal into the white chocolate mixture. Place the mixture in the freezer for about 30 minutes to firm it up. Then form the candy into balls and roll in the shredded coconut, pressing the coconut into the balls with your hands. Place on waxed paper and return to the refrigerator. Once the balls are set, serve.

Everyone loves pralines.While former President George H.W. Bush recovers in a hospital, let’s wish him well with a batch of candy named after either him or his son, George W.

George Bush Pralines

1 pound brown sugar

2/3 cup evaporated milk

1 cup pecans

Mix sugar and milk in large microwave-safe dish. Stir until sugar dissolves. Add pecans. Cover with plastic wrap, making slits in the plastic to allow steam to escape. Cook in microwave for 6 minutes. Stir and return to microwave for 3 to 4 minutes. Candy should register 234 degrees on candy thermometer. Beat until thick. Drop by spoonfuls onto wax paper.

Let it become firm before removing from paper.

Makes 24 pieces.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshaw@swtimes.com